LA JALISCIENSE TORTILLA FACTORY, LOCATED ON BAGLEY AVENUE IN SOUTHWEST DETROIT, SPECIALIZES IN PRODUCING CORN AND FLOUR TORTILLAS, LONG REGARDED AS A STAPLE FOOD BY LATINOS, AND MORE RECENTLY DISCOVERED BY ADVENTUROUS EATERS IN THE UNITED STATES.
     THE PROCESS FOR MAKING CORN TORTILLAS IS BASICALLY A TRADITIONAL ONE. ALTHOUGH MODERN MACHINERY HAS DONE AWAY WITH MOST OF THE ARDUOUS WORK, SUCH AS MANUALLY GRINDING CORN AND HAND-FORMING EACH TORTILLA, THE BASIC PRINCIPLES ARE STILL PRACTICED BY LA JALISCIENSE INC. : WHOLE SHELLED CORN IS COOKED AND SLOWLY COOLED EACH DAY TO ENSURE PROPER CONSISTENCY, AND THE CORN IS STILL MILL GROUND ON SITE. 
     LA JALISCIENSE TORTILLA FACTORY HAS SEEN AND FELT THE CHANGES THAT COME WITH SOCIAL AND TECHNOLOGICAL GROWTH. THE FAMILY OWNED FACTORY WAS STARTED IN A SMALL DETROIT STOREFRONT IN 1946 BY DAMASO AND HIS SON, RAYMOND ABUNDIS, WHO WERE DETERMINED TO MAKE THE BEST HIGH QUALITY TORTILLAS POSSIBLE. THE SMALL BUSINESS EMPLOYED ONLY FAMILY MEMBERS, AND MANAGED TO PRODUCE ABOUT ONE HUNDRED PACKAGES OF QUALITY TORTILLAS PER TWENTY-HOUR WORK DAY. RAYMOND ABUNDIS EVENTUALLY TOOK OVER THE BUSINESS, AND TODAY, THE ABUNDIS FAMILY STILL OPERATES LA JALISCIENSE INC. WITH THE SAME FAMILY PRIDE AND INTEGRITY.
     LA JALISCIENSE TORTILLA FACTORY NOW HAS TWO LOCATIONS TO SERVE ITS CUSTOMERS. AND IN ADDITION TO CORN TORTILLA PRODUCTS, LA JALISCIENSE ALSO MANUFACTURES A SUPERIOR LINE OF FLOUR TORTILLAS AS WELL. LA JALISCIENSE PRIDES ITSELF ON ONLY USINGINGREDIENTS OF THE HIGHEST QUALITY IN ITS PRODUCTS, NO FILLERS OR INFERIOR PRODUCTS ARE EVER USED. GUARANTEED.